A wasteful and grotesque industry
A quick reminder of what is involved in shark finning: The fins are cut off from a live shark and the remainder of the animal is thrown back in the water. The mutilated shark then sinks to the bottom of the sea to die.
Fishing fleets equipped with long line and hooks to target tuna used to release the accidental catches of shark but having become savvy to the monetary value of shark fin, they now collect the fins.
This is extremely wasteful. The fins make up a tiny portion of the animal and there is very little demand for shark meat. Improved fishing technology has meant an increase in the numbers of sharks caught and finned. Most of the shark finning take place in the high seas but some coastal populations in developing nations have taken on the practice of finning and drying on land – as this can be lucrative - and this poses problems for shark populations in these particular areas.
A threat to shark numbers is serious for the sea as a whole. Sharks develop slowly, gestate slowly and have fewer young than most fish. They can decline rapidly when fished in large numbers and recovery takes a long time. As sharks are at the top of the food chain keeping other species in check, their decline can have devastating effects for the entire marine ecosystem.
In most countries, it is not illegal to sell shark-fin – unless it has come from a protected species.
Who is eating shark fin?
Most of the demand for shark fin has traditionally come from Asia (notably Singapore, Hong Kong and Taiwan). All over the world, demand from Chinese consumers drives on the trade. In the last decade, the increased number of wealthier citizens in China has skyrocketed demand.
Shark fin soup has been a highly-prized item used to honour special occasions and many restaurants cater to banquets and parties with this unsavoury catch.
A perusal through the menus of some popular Chinese restaurants here in Vancouver is revealing. Yes, restaurants still serve shark fin soup. Some are quite brazen and feature it prominently in their menus. Others are more coy and use euphemisms to advertise their soups (“luxury golden seafood special”). Admitting to serving or eating shark fin doesn’t bring the instant revulsion akin to eating dogs and cats nor are sharks fluffy and cute like baby seals. Sadly, the importance of maintaining a stable marine ecosystem is not first and foremost on the minds of happy Chinese wedding feast guests.
But does this mean we can only despair and stand idly as shark populations are driven to extinction?
The customer is always right
Earlier this year, a campaign by outraged shareholders and shoppers halted the sale of shark fin soup targeted at the Chinese New Year’s market by Loblaws/Canadian Superfoods. Anti-Shark Fin activists also leafleted events taking place around New Years’ celebrations in Toronto with some positive outcome.
If enough diners enquired about a restaurant’s policy on shark fin, the management and owners will be forced to take notice. Many don't appreciate negative publicity. Ultimately, the consumer is in control and they can vote with their wallet. We may not be able to do anything about what’s happening in China but we can refuse to eat in outlets selling shark fin in our own towns and cities.
A glance through Twitter shows that many still brag about consuming shark fin soup. Perhaps it’ll go the way of fur coats; once it was a status symbol - now it’s a vulgar display of bad taste. That can’t happen soon enough.
Finning Facts (From The Shark Trust)
*Hong Kong is the world’s shark fin trading centre, accounting
for 50-80% of fins traded worldwide.
*Currently the EU supplies 27% of all fins imported into Hong Kong.
*Sharks’ life history makes them vulnerable to exploitation –
for example, Basking Sharks take 15-20 years to mature,
have a 2-3 year gestation period and produce only 4–6 pups.
*Wet fins typically represent < 5% of a shark’s body weight.
*Some Atlantic shark populations have declined by up to 80%
in the last 15 years.
*Sets of shark fins can sell for more than US$700/kg, with
hammerhead shark fins among the most valuable by weight.
*A single Whale Shark pectoral fin can sell for up to
US$15,000.
*Global trade in shark fins is increasing, and the market for
shark fin soup is estimated to be growing by 5% per year.
*The EU’s fin to carcass ratio is among the weakest in the
world.
*A third of European sharks, and a total of 110 species of
chondrichthyan fish are listed under a threat category on the
IUCN Red List, with a further 95 species Near Threatened.
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